8 oz. boneless pork, cubed
1 c. thinly sliced carrots
1/2 c. sliced mushrooms
1 c. cauliflower pieces
1 c. chopped tomato (with juice)
1 c. slices of sm. zucchini
1 1/2 c. broccoli flowerettes
1/2 c. onions
1/4 c. frozen peas
1 tbsp. butter

SAUCE MIXTURE:

2 tbsp. cornstarch
1 tsp. sugar
1/4 tsp. minced garlic
1/4 tsp. onion powder
1 3/4 c. chicken bouillon
1/4 c. white wine or water
1 tsp. basil
1/2 tsp. seasoned salt
1/4 tsp. pepper
Dash each of turmeric & cayenne pepper

Combine and cook until thickened.

VERMICILLI MIXTURE:

2 tsp. oil
2 tsp. grated Parmesan cheese
4 oz. vermicelli, cooked & drained

Toss together.

Using butter, stir-fry pork cubes until browned and well done. Add zucchini, carrots, broccoli, onions, mushrooms and cauliflower. Stir-fry for 1 minute. Add tomatoes and peas. Add cooked sauce mixture. Simmer until clear and thickened, about 1 minute. Serve over vermicelli mixture.